This Southwest Sweet Potato Hash has become a staple in my kitchen because it’s hearty, colorful, and easy to adapt to whatever I have on hand. The sweet potatoes get perfectly crisp on the outside while staying tender inside, and the mix of peppers, onions, and spices fills the kitchen with a warm, inviting aroma.

I often serve this hash for weekend brunches, topped with a fried egg, or as a quick weeknight dinner with a side of tortillas. It’s satisfying without being heavy, and the leftovers reheat beautifully. The combination of smoky cumin, sweet potatoes, and a hint of heat from jalapeño makes every bite interesting.

What I love most is how flexible it is—sometimes I add black beans for extra protein or swap in whatever veggies need using up. It’s a dish that always feels fresh, and the vibrant colors make it as appealing to look at as it is to eat.

Quick Facts

Why You’ll Love It

This hash is a go-to for busy days because it’s fast, filling, and packs a ton of flavor into one skillet. The sweet potatoes and southwest spices create a bold, comforting dish that works for breakfast, lunch, or dinner. It’s also naturally gluten-free and easy to customize.

• One-pan meal with easy cleanup
• Naturally gluten-free and vegetarian
• Great for meal prep and leftovers
• Customizable with your favorite veggies or proteins
• Ready in under 40 minutes
• Delicious any time of day

Ingredients

This recipe uses simple, fresh ingredients that are easy to find. The sweet potatoes form the base, while bell pepper, onion, and jalapeño add both flavor and color. A blend of southwest spices brings everything together, and you can easily add extras like black beans or top with eggs if you like.

• 2 medium sweet potatoes (about 1½ lbs), peeled and diced into ½-inch cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ¾ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• ½ cup frozen corn (no need to thaw)
• 2 green onions, sliced
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving

Step-by-Step Instructions

This hash comes together in one large skillet. The key is to let the sweet potatoes cook undisturbed at first so they develop a crisp edge. After that, you’ll add the aromatics and remaining ingredients, building layers of flavor as you go.

1. Heat the olive oil in a large (12-inch) skillet over medium heat.
2. Add the diced sweet potatoes in a single layer. Cook undisturbed for 5 minutes, then stir and continue cooking for another 5-7 minutes, stirring occasionally, until starting to brown and just tender.
3. Add the onion, bell pepper, and jalapeño. Cook, stirring often, for 4-5 minutes until the vegetables are softened.
4. Stir in the garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
5. Add the black beans and corn. Stir to combine and cook for 3-4 minutes, until heated through and the sweet potatoes are fully tender.
6. Taste and adjust seasoning if needed. Remove from heat.
7. Top with sliced green onions and fresh cilantro, if using. Serve hot with lime wedges on the side.

Chef Tips

A few simple tricks can help you get the best results from this hash. Letting the sweet potatoes brown gives them great texture, and adding the spices at the right time blooms their flavor. Adjust the heat level to suit your taste.

• Dice sweet potatoes evenly for even cooking.
• Don’t overcrowd the pan—use a large skillet for best browning.
• Let sweet potatoes cook undisturbed at first for crisp edges.
• Bloom spices in the oil for deeper flavor.
• Add a squeeze of lime at the end for brightness.
• Top with a fried or poached egg for extra protein.

Substitutions

This hash is very flexible, so you can swap ingredients based on what you have or your dietary needs. The base recipe is vegetarian, but you can easily add meat or other veggies. Adjust the spices and toppings to fit your preferences.

• Substitute Yukon gold potatoes for sweet potatoes if preferred.
• Use poblano or Anaheim pepper instead of jalapeño for milder heat.
• Add cooked chorizo or sausage for a meatier version.
• Swap black beans for pinto or kidney beans.
• Use fresh or canned corn in place of frozen.
• Top with avocado, cheese, or salsa as desired.

Storage & Reheating

This hash keeps well and is great for meal prep. Store leftovers in an airtight container and reheat as needed. The texture stays pleasant, and flavors meld even more after a day.

• Store cooled hash in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium heat, stirring occasionally, until hot.
• Microwave individual portions for 1-2 minutes, stirring halfway through.
• Add a splash of water if the hash seems dry when reheating.
• Not recommended for freezing, as potatoes may become mushy.

Perfect Pairings

This hash pairs well with a range of sides and drinks, making it easy to round out your meal. For brunch, I like to serve it with eggs and tortillas. For dinner, a simple salad or a cold beer works nicely.

• Fried or poached eggs on top
• Warm flour or corn tortillas
• Fresh tomato salsa or avocado slices
• Light-bodied red wine (like Pinot Noir) or a crisp lager

FAQs

Here are answers to some common questions about making and serving this hash. If you’re new to sweet potato hashes, these tips should help you get started and adapt the recipe to your needs.

Nutritional Note

This recipe is a balanced vegetarian meal with fiber, protein, and complex carbs. Nutrition will vary based on toppings and exact portions.